What does it take to bring an entry-level employee up into the ranks of your best supervisors? How do you ultimately grow a manager from scratch and train people to move your organization forward? A well-trained, well-conditioned, ready-for-the-frontlines leader only EVER arrives because of good guidance on your part.

Restaurateurs and hoteliers across our state know there are many benefits to membership in the Washington Hospitality Association. And one of the biggest benefits of all is access to the Association’s area coordinators.

Our restaurant has traditionally had pretty steady sales, but lately our sales have begun to flatten even with price increases. The business also seems less energized than in years past, yet the economy is growing around us. Where should I focus to get back to where we can be?

You can see it on their faces. Thanks to an introduction to hospitality and tourism in high school, these savvy, motivated teens and twenty-somethings are on their way to a bright future in the hospitality industry.

As any Washington hospitality business owner or operator will tell you, finding and keeping great employees is not nearly as simple as it used to be. On top of the tight labor market in our state, the sharp rise in the minimum wage and other new labor costs make the productivity of each and every employee more important than ever.

STORYTELLING is as old as mankind for a reason. At their most basic level, stories help us make sense of our world. They link us to our past and they strengthen our emotional connection to people, places and things. You could also say that history, and even politics, are built on the complex stories people tell each other. And these days, stories are the “it thing” in marketing.

Every year starts fresh with new ideas, energy, hope, interest and challenges. This is especially true in 2017, and the restaurant industry has a rare opportunity to address and fix some significant issues.

Industry News

Recent

Events

The James Beard Foundation released its long list of semifinalists for its prestigious Restaurant and Chef Awards Thursday. The chefs, restaurateurs, restaurants and beverage professionals were selected from more than 20,000 online entries as well as from national and regional panels comprised of food and beverage writers and editors and past Beard Award winners. (Restaurant Hospitality)

Four of Union Square Hospitality Group’s newest restaurants and one Shake Shack location have gone cashless, a growing trend that comes with a learning curve for some customers. Only about 11% of US consumers prefer to pay for purchases with cash, according to credit card services firm TSYS, and operators say cash-free concepts allow staffers to focus on service. (Eater)

Supermarket operator Kroger has launched a Culinary Innovation Center in Cincinnati to focus on prepared food innovation and position itself as part of the restaurant industry. In-store restaurants were on track to grow 3.5% in 2017 and book sales of about $42.3 billion, according to an NRA report released last year. (WCPO-TV)

René started his career in hospitality at the age of 15 as a cook at a hotel in Zurich, Switzerland. Moving to Toronto (without even knowing English) and eventually to Seattle, Renaissance Seattle General Manager René Neidhart has been in hotel management for over two decades in Seattle. (Greater Seattle Business Association)

Each month, members of the Seattle Restaurant Alliance meet for industry updates, presentations on a hot topic and a discussion on a trending topic or best practices. Meetings are also a great place to strengthen your connection to fellow restaurateurs. All Seattle restaurant owners and managers are welcome.